You are here: Home » Recipes » Coconut Chicken with Ginger Coconut Chicken with Ginger Yield servings PrintEmail Ingredients 1 medium bunch cilantro, washed, trimmed and drained;3 medium to large fresh jalapeno peppers, seeded, deveined and cut into thirds;3 tablespoons olive oil, divided;2 -- inch piece of fresh ginger, peeled and thinly sliced;1 large 1015 or other sweet onion, sliced;3 -- 4 small to medium zuchinni squash, sliced;2 -- (13.5 oz) cans unsweetened coconut milk can use 1 regular and 1 lite;2 tablespoons soy sauce;1 1/2 teaspoons kosher salt;2 pounds boneless, skinless chicken breast tenders;2 cups cooked jasmine rice Instructions Place cilantro, jalapenos, ginger and 1 tablespoon oil in food processor and pulse until well combined and chopped fine. Do not over-process or breathe deeply! Heat remaining 2 tablespoons oil in large saucepan over medium heat. Add onion and zuchinni and cook until softened, about 5 minutes. Add coconut milk and soy sauce. Bring to a simmer. Add reserved cilantro mixture, salt and chicken. Simmer gently until chicken is cooked through and sauce thickens slightly, about 7 to 10 minutes after coming to the boil the second time. Make sure chicken is done, but not getting tough from over-cooking. Serve over cooked Jasmine rice. Great with a salad including snow peas, blanched green beans, red and green leaf lettuces, raisins, orange segements, bananas and roasted, unsalted peanuts dressed with Marzetti Asian Ginger Dressing.